The sancocho is a gastronomic symbol of the Canarian Holy Week. Although its popularity resides throughout the year, those days are the protagonist in most homes and restaurants.
The recipe has a different form of preparation in each area. However, the most traditional is prepared with salted fish (usually cherne), wrinkled potatoes, sweet potato, mojo and gofio pella.
Our advice to eat canarian stew is to go with a good appetite, it is a strong and very nutritious dish.
